On the first day, into a 5-gallon stoneware jar or clean plastic bucket place two gallons of cucumbers, washed and sliced. Dissolve 2 cups pickling salt in 1 gallon of boiling water, and pour over cucumbers. Cover with a plate, and weight the plate so it remains submerged below the surface. You may weight it with a canning jar that is filled with water and capped securely so it won't leak. Let the cucumbers soak for one week. Do not allow any cucumber slices to float to the surface.

On the 8th day, drain off the liquid. Pour 1 gallon of boiling water over them, and let stand for 24 hours.

On the 9th day, drain, then pour over them 1 gallon of boiling water that has been mixed with 1 Tablespoon of powdered alum. Let stand 24 hours.

On the 10th day, drain and pour boiling water over them. Let stand 24 hours, then drain.

On the 11th day, make a pickling mixture of 5 pints of boiling hot vinegar and 6 cups sugar. Add 1/2 ounce of celery seed and 1 ounce of cinnamon sticks. Pour this mixture over the pickles, let stand.

On the 12th day, reheat the liquid (not the pickles) to boiling, adding 1 more cup of sugar. Pour the boiling liquid over the pickles, let stand.

On the 13th day, reheat the liquid (not the pickles) to boiling, and add 1 more cup of sugar. Pour the boiling liquid over the pickles, let stand.

On the 14th day, reheat the liquid (not the pickles) to boiling, adding 1 more cup of sugar. Pack the pickles into sterile jars, pour the boiling syrup over them. Do not pack the pickles too tightly in the jars.

Kerr canning jars can be found at most grocery stores. European canning jars can be ordered online at Weck Canning.